[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Development of dehydrated products from banana

Sujata S, Sanghai (2006) Development of dehydrated products from banana. [Student Project Report]

[img] PDF
PR-189.doc
Restricted to Repository staff only

Download (2MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The production of banana (Musa Paradisiaea) is very high in our counrtry, with the different varieties. There is great scope for the production flour from the unripe bananas. The flour can be used for partial replacement of the cereal flours in various food preparations. Also Banana is rich source of carbohydrates and fair source of source of vitamins and minerals. Banana gives an instant, sustained and substantial boost of energy. It is low in lipid and high in energy contents so can be used in the low fat diets. Banana has many medicinal properties also. In the absence of machineries for peeling of banana, predehydration blanching of the unripe banana can facilitate the peeling of bananas. The preparation of flour from the blanched bananas of Nendran (Musa Corniculata, AAB), Elakki (Musa AB Group) and Cavendish (Musa Cavendishii , AAA), can be useful for the use in the weaning and supplementary foods, since the lower viscosity of the gruel ensures higher intake of solids (and therefore nutrients for the given volume of gruel). Though the flour of the blanched Cavendish was very poor in appearance because of its low L values as compared to the flour of Nendran and Elakki, the ascorbic acid retention was more (57.17%). From the nutrition point of view, and also the abundance of the Cavendish variety produced, the flour from the Cavendish can be preferably used in weaning food formulations. The flour from the unblanched bananas exhibited higher viscosity, Nendran being the highest. These can be used as thickeners or in the preparation of some baked products as it is high in the starch content. The swelling of the unblanched Cavendish banana flour is higher; followed by Nendran, so it can be preferably used as thickener in the food preparations. The blanched Cavendish banana flour exhibited higher solubility, so can be used in the weaning foods and supplementary foods. Thus the banana flour can find application in different products depending upon the requirement of the product to be prepared. The ripe bananas is popular fruit of all the age groups. All the three varieties of Nendran (Musa Corniculata, AAB), Elakki (Musa AB Group) and Cavendish (Musa Cavendishii ,AAA), selected were suitable for drying of ripe banana to produce the Banana fig; as the fig of all the three varieties scored very good sensorily. The sulfuring of the fruits of all the three varieties better retained the acceptable colour of the product. The Nendran retained the highest ascorbic acid and also its pleasant yellow colour in the final product. So from the nutrition point of view, Nendran is best amongst the three. Though the Cavendish retained comparatively less ascorbic acid, it can be used as an instant source of energy as it is high in the sugar content. The figs prepared can be consumed as such or can be used in some food preparation as salads, toppings, in Ice Creams or in some traditional food preparations as laddu, sweets, etc.
Uncontrolled Keywords: banana dehydrated products
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 24 Fruits > 02 Banana
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2007
Last Modified: 11 Jun 2007 09:37
URI: http://ir.cftri.com/id/eprint/521

Actions (login required)

View Item View Item